| 采后氯化钙处理对番茄生理的影响 |
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| 引用本文： | 陈莉,郝浩永,程朝霞,张伟峰. 采后氯化钙处理对番茄生理的影响[J]. 长江蔬菜, 2009, 0(8). DOI: 10.3865/j.issn.1001-3547.2009.08.010 |
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| 作者姓名： | 陈莉 郝浩永 程朝霞 张伟峰 |
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| 作者单位： | 运城学院生命科学系,山西运城,044000;运城学院生化实验中心 |
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| 摘 要： | 以3种不同品种的番茄果实为材料,分别用0.2%CaCl2溶液对材料进行30 min浸泡处理,分析其对生理指标的影响,结果表明,CaCl2处理能明显减缓果实中可滴定酸、VC含量及含水量的降低,维持较高的CAT活性,延长果蔬贮藏期,起到较好的保鲜效果.
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| 关 键 词： | 番茄 氯化钙 保鲜 |
Effect of CaCl_2 on Physiological Indexes of Postharvest in Tomato |
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| CHEN Li,HAO Haoyong,CHENG Zhaoxi,ZHANG Weifeng. Effect of CaCl_2 on Physiological Indexes of Postharvest in Tomato[J]. Journal of Changjiang Vegetables, 2009, 0(8). DOI: 10.3865/j.issn.1001-3547.2009.08.010 |
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| Authors: | CHEN Li HAO Haoyong CHENG Zhaoxi ZHANG Weifeng |
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| Affiliation: | 1.Department of Life Science;Yuncheng University;Yuncheng;Shanxi 044000;2.Center of Biological and Chemical Experiment;Yuncheng University |
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| Abstract: | Tomato is nutritious,but not able to bear preserving and transporting at room temperature.Tomato fruits of 3 different cultivars were adopted and soaked with 0.2% CaCl2 solution for 30 min separately.The physiological indexes was analyzed,which indicated that this treatment had better effect of keeping freshness. |
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| Keywords: | Tomato CaCl2 Preservation |
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